文献
J-GLOBAL ID:201702266085975290
整理番号:17A0365552
ナノ乳濁液における脂質酸化の阻害と天然抗酸化剤としてカゼインを用いたオメガ-3脂肪酸を強化した充填ミクロゲル【Powered by NICT】
Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant
著者 (6件):
Chen Fang
(State Key Laboratory of Food Science and Technology, College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, China)
,
Liang Li
(School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, China)
,
Zhang Zipei
(Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA)
,
Deng Zeyuan
(State Key Laboratory of Food Science and Technology, College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, China)
,
Decker Eric Andrew
(Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA)
,
McClements David Julian
(Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
240-248
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)